Brazil Nut Free Cherry Crumble with Coconut & Cassava Topping
Bubbling cherry filling peeking through a golden, crackly topping is one of those desserts that makes everyone crowd around the oven window. The filling leans on arrowroot starch and a squeeze of fresh lemon juice to thicken those sweet-tart cherries into something jammy and glossy, while Ceylon cinnamon adds a delicate warmth that doesn't overpower the fruit. The crumble itself is built from cassava flour, tapioca starch, and shredded coconut, which together create a topping with serious texture — crisp at the edges, slightly chewy in the middle, and fragrant with coconut oil and ginger. For anyone navigating tree nut allergies, crumbles can be a minefield of almond flour and mixed nut toppings, but every single ingredient here sidesteps that concern without any substitution gymnastics. Maple syrup does double duty in both the filling and the topping, keeping everything naturally sweetened and cohesive. Let it rest those full ten minutes after baking — the filling tightens up beautifully and makes for a much cleaner, more satisfying scoop.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the cherry filling
- 5 cups fresh or frozen pitted cherries (about 2 lb), thawed if frozen
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tbsp fresh lemon juice
- ½ tsp ground ceylon cinnamon
For the crumble topping
- ¾ cup cassava flour
- ¼ cup tapioca starch
- ¼ cup unsweetened shredded coconut
- 3 tbsp maple syrup
- ¼ cup coconut oil, solid
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the cherries, 3 tbsp maple syrup, arrowroot starch, lemon juice, and Ceylon cinnamon. Toss until the cherries are evenly coated and the starch is fully dissolved with no dry pockets visible. Transfer the mixture to the prepared baking dish and spread into an even layer.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!